Print Options

Back to Shrimp Kabobs >

Include these items:

Select reviews >

Taste of Home Logo

Shrimp Kabobs

 Shrimp Kabobs
"Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs," says Sharon Aweau of Kapolei, Hawaii.
8 ServingsPrep: 35 min. + marinating Grill: 10 min.


  • 1 cup Italian salad dressing, divided
  • 2 pounds uncooked jumbo shrimp, peeled and deveined
  • 2 large onions
  • 16 large fresh mushrooms
  • 2 large green peppers, cut into 1-1/2-inch pieces
  • 16 cherry tomatoes


  • In a large resealable plastic bag, combine 1/2 cup salad dressing and
  • shrimp. Cut each onion into eight wedges. In another large
  • resealable plastic bag, combine the vegetables and remaining
  • dressing. Seal bags and turn to coat. Refrigerate for 2 hours,
  • turning occasionally.
  • Drain and discard marinade. On eight metal or soaked wooden skewers,
  • alternately thread the shrimp and vegetables. Grill kabobs, covered,
  • over medium heat or broil 4 in. from the heat for 6 minutes or until
  • shrimp turn pink, turning occasionally. Yield: 8 servings.
Nutritional Facts: 1 kabob (prepared with fat-free dressing) equals 150 calories, 2 g fat (trace saturated fat), 169 mg cholesterol, 630 mg sodium, 13 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 vegetable.

2 of 2

Shrimp Kabobs (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.